By Lynnie Stein / October 12, 2018

Honey Garlic

Garlic infused honey … make a tea with fresh ginger, a teaspoon or 2 of raw apple cider vinegar, a sprinkle of cayenne and a spoonful of the garlic infused honey.

Or, blitz for salad dressing. Great on a cheese platter.

Ninniku Hachimitsu-Zuke

This recipe (honey pickled or infused garlic) is garlic soaked in honey for two months, producing a sweet Japanese pickle used as an appetizer or condiment rich in flavor.

The honey can be used as a cold remedy, by taking several spoonful’s thinned with hot water before going to bed.

Time is depending on room temperature and the size + type of garlic cloves.

  1. Separate each clove of garlic. Using a sharp knife, remove the hard-outer skin, thin filmy skin and trim off the base root. Or make music by placing garlic cloves inside two stainless steel bowls / wok with lid and shake your booty!
  2. Wash and dry completely. Use a paper towel to pat dry the cloves.
  3. In a small fermenting jar (Fido), pack the garlic cloves. Pour the honey over the cloves. Wait until the honey reaches the bottom of the jar before adding additional honey to cover the garlic cloves completely.
  4. Gently shake the jar. If the surface of honey subsides, add more honey to cover. Cover with the lid and let stand in a dark, cool place.

The honey makes a great digestive (after dinner drink) if thinned with hot or cool water.

Honey is often used in Japanese cooking + alternative medicine, for mouth ulcer or sore throat (add garlic honey to sliced Daikon radish to make a juice).

Popular honey in Japan is taken from flowers called “Milk vetch (renge in Japanese)” and “Acacia”.

Make a persillade, a combination of finely chopped parsley and honey garlic, and toss with pan-fried potatoes to accompany grilled meat or eggplant steaks.

Stuff a chicken with a few rosemary sprigs, preserved lemon / lime, and a handful of honey garlic cloves, roast, and squeeze the lemon over the chicken before serving.

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© 2021 Lynnie Stein